Description

Craving a dessert that marries the fudgy richness of brownies with the creamy tang of cheesecake? What if you could create a decadent, swirled treat that’s as indulgent as it is easy to make? Say hello to Cheesecake Brownies! These irresistible squares feature a dense chocolate brownie base studded with mini chocolate chips, topped with a smooth cream cheese layer and swirled with extra brownie batter for a stunning marbled effect.

Ingredients

For the Brownies

Semi-Sweet or Bittersweet Chocolate Chips (12 oz): Provide a rich, intense chocolate base for the brownies.
Unsalted Butter (6 tbsp, cut into small cubes): Adds moisture and richness to the brownie batter.
Granulated Sugar (¾ cup): Sweetens and tenderizes the brownies.
Vanilla Extract (1 tsp): Enhances the chocolate flavor with a warm note.
Large Eggs (3, room temperature): Bind the ingredients and add structure for a fudgy texture.
Unsweetened Cocoa Powder (¼ cup): Deepens the chocolate flavor and adds depth.
Cornstarch (⅓ cup): Creates a chewy, dense texture without excess flour.
Salt (½ tsp): Balances sweetness and enhances flavors.
Mini Semi-Sweet Chocolate Chips (1 cup): Add bursts of chocolate in every bite.

For the Cheesecake Layer

Cream Cheese (8 oz, softened): Forms a tangy, creamy topping.
Granulated Sugar (½ cup): Sweetens the cheesecake layer subtly.
Large Egg (1, room temperature): Helps set the cheesecake layer.
Vanilla Extract (½ tsp): Complements the cream cheese with a sweet note.

Substitutions and Variations

Chocolate Chips: Use dark chocolate (60–70% cacao) for a less sweet brownie or milk chocolate for a sweeter one.
Butter: Swap with salted butter (reduce added salt to ¼ tsp) or vegan butter for a dairy-free version.
Sugar: Replace with coconut sugar or a sugar-free alternative, noting a slight texture change.
Eggs: Use ¼ cup unsweetened applesauce or flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, though the texture may be denser.
Cornstarch: Substitute with ⅓ cup all-purpose flour or a gluten-free flour blend for a similar effect.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Add-Ins: Mix ½ cup chopped walnuts or pecans into the brownie batter for crunch, or swirl ¼ cup caramel sauce into the cheesecake layer.
Vegan Option: Use vegan chocolate chips, vegan butter, vegan cream cheese, and flax eggs.

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare:
- Preheat the oven to 350°F (175°C).
- Lightly spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment.
- Tip: Use a metal pan for even baking, and clip the parchment to the pan edges for stability.
Make the Brownie Batter:
- In a large microwave-safe bowl, combine 12 oz semi-sweet or bittersweet chocolate chips and 6 tbsp unsalted butter cubes.
- Microwave on high in 30-second increments, stirring between each, until fully melted and smooth, about 1–1.5 minutes.
- Stir in ¾ cup granulated sugar and 1 tsp vanilla extract until completely combined.
- Add 3 room-temperature eggs one at a time, stirring vigorously after each until fully incorporated.
- In a small bowl, whisk together ¼ cup unsweetened cocoa powder, ⅓ cup cornstarch, and ½ tsp salt.
- Add the dry mixture to the wet mixture and stir vigorously until smooth and the batter begins to pull away from the sides of the bowl, about 1–2 minutes.
- Fold in 1 cup mini semi-sweet chocolate chips with a spatula.
- Tip: Stir the batter vigorously to activate the cornstarch for a chewy texture, and ensure eggs are at room temperature to blend smoothly.
Assemble the Brownie Base:
- Pour two-thirds of the brownie batter into the prepared 9-inch pan, spreading evenly with a spatula to create a smooth base.
- Set aside the remaining one-third of the batter for the topping.
- Tip: Reserve about ½–¾ cup batter for drizzling to ensure enough for swirling.
Make the Cheesecake Layer:
- In a medium mixing bowl, use a stand mixer or handheld mixer on medium speed to beat 8 oz softened cream cheese until light and fluffy, about 1 minute.
- Add ½ cup granulated sugar and beat until fully combined, about 30 seconds.
- Beat in 1 room-temperature egg and ½ tsp vanilla extract until smooth and creamy, about 1 minute, scraping down the bowl as needed.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and beat until silky for a smooth layer.
Assemble the Layers:
- Spoon the cheesecake filling over the brownie batter in the pan, gently spreading into a thin, even layer with an offset spatula.
- Drizzle or spoon the reserved brownie batter over the cheesecake layer in small dollops or streaks.
- Use a knife or toothpick to gently swirl the brownie batter into the cheesecake layer, creating a marbled effect.
- Tip: Don’t over-swirl; aim for distinct chocolate streaks for a striking visual effect.
Bake:
- Bake on the middle oven rack for 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Check at 30 minutes, as ovens vary, to avoid overbaking.
- Remove from the oven and let cool completely in the pan on a wire rack, about 2 hours.
- Tip: Watch closely after 30 minutes, as the cheesecake layer sets quickly, and moist crumbs indicate a fudgy texture.
Slice and Serve:
- Once cooled, use the parchment overhang to lift the brownies out of the pan and place on a cutting board.
- Cut into 16 squares (4×4 grid) using a sharp knife, wiping clean between cuts for neat edges.
- Serve at room temperature or chilled, optionally with a dusting of powdered sugar or a scoop of vanilla ice cream.
- Tip: Run the knife under hot water and wipe dry for cleaner cuts through the cheesecake layer.